Serves: 9
Total Calories: 116
Cream first 3 ingredients. Fold in Cool Whip. Break up angel food cake in 9x13-inch pan. Spread part of mixture on cake cubes, then spread blueberries, then mixture again. Refrigerate. Serve cold.
Editor's Extra: I used a small angel food cake, but works with any size.
Fun Fact: No egg yolks and no shortening make angel food cakes a fabulous no-fat sweet. Angel food cake, and its chiffon and sponge cake cousins, depend mostly on beaten egg whites for lightness. Angel food cakes have no added leavening (such as baking powder), shortening, or egg yolks, and have a high proportion of beaten egg whites to flour. Chiffon cakes are a cross between an angel food cake and a butter cake. They’re made with leavening, vegetable oil, and egg yolks, as well as beaten whites. Sponge cakes use both egg whites and yolks and sometimes a little leavening, but like angel food cakes, they don’t contain shortening.
This Blueberry Snow recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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